Title: Potato dumplings (prodigy)
Categories: Side dish
Yield: 6 Servings
1 md Russet potato, about 8 oz
- baked
1 tb Unsalted butter
1/2 c Finely diced onion
1/2 c Flour
1 Egg
1/2 ts Baking powder
1 ts Salt
There are varied dumplings in many different cuisines. Here's a
recipe for potato ones. You can steam them alone or add the uncooked
dough to a favorite stew for the last 25 minutes cooking.
SCOOP OUT THE PULP of a baked potato, mash it in a mixing bowl and set
aside. Discard the skin. Combine butter and onions in a small frying
pan over medium heat and cook 5 to 7 minutes or until translucent.
Add them to the potato pulp. Add the flour, egg, baking powder and
salt and mix well. Turn the dough out onto a floured work surface and
flatten to a 1-inch thickness. Using a knife or cookie cutter, cut
dough into 12 to 14 round pieces. Place the dough rounds in a steamer
and steam for 25 minutes. Serve immediately.
Makes 12 to 14 Dumplings
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK